Huevos Motuleños is a deliciously satisfying Mexican breakfast option for Weight Watchers members. Think crispy corn tortillas layered with black bean paste, a perfectly fried egg, sugar-free marinara, and fresh cheese—all topped with optional extras like air-fried plantains or jalapeños for a flavorful kick.

This 3-Point recipe is perfect for special brunches, combining vibrant flavors and textures in a points-friendly meal. Ready to elevate your breakfast game? Don’t forget to explore our other Weight Watchers dinner recipes for more inspiration!

Crispy and satisying Huevos Motuleños with savory toppings on a plate.
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Why should you try Huevos Motuleños?

If breakfast tostadas appeal to you, Huevos Motuleños will exceed your expectations. This Mexican breakfast combines multiple flavors and textures in each bite, following the Mexican tradition of generous, colorful portions that ensure you won’t leave the table hungry.

I reserve Huevos Motuleños for special brunches rather than everyday breakfasts. I prepare them on a large serving platter for family gatherings, where their presentation creates a centerpiece for shared meals.

Don’t let the elaborate appearance intimidate you. I prepare the black bean paste the night before or use canned refried black beans to save time. The assembly process simply involves frying eggs with minimal oil and layering the ingredients.

The points-friendly ingredients make this dish a smart choice for Weight Watchers members who want a substantial breakfast without compromising their daily points budget. The combination of protein from eggs and beans with fiber from the tortilla creates a filling meal that keeps you satisfied.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Serving Size: 1 tostada per serving

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.) 

Ingredients

Huevos Motuleños ingredients in separate dishes on a counter.
  • 4 corn tortillas (80g)
  • 4 large eggs
  • 2 teaspoons olive oil (10ml)
  • 2 cups refried black beans (360g)
  • ½ cup sugar-free marinara sauce (120 ml)
  • ½ cup crumbled fresh cheese (60g)
  • ½ cup green peas, cooked (80g)
  • ·         Salt and pepper to taste

Optional Toppings

  • 1 large plantain for air frying (200g)
  • Sliced jalapeños or other hot peppers

Instructions

  1. Preheat the oven to 350°F (175°C). Place tortillas directly on the oven rack and bake for 8-10 minutes until crispy, flipping halfway through. Set aside.
  2. Heat refried black beans in a small saucepan over medium heat, stirring occasionally until warm. If beans are too thick, thin with 1-2 tablespoons of water.
  3. If using plantains: Peel and slice diagonally into ½-inch pieces. Place in an air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through.
  4. Warm marinara sauce in a small saucepan over medium heat.
  5. Heat ½ teaspoon oil in a large non-stick skillet over medium heat. Fry eggs in batches, using ¼ teaspoon oil per two eggs. Cook until whites are set but yolks are still runny, about 2-3 minutes.
  6. Place one crispy tortilla on a plate; spread 1 tablespoon black beans on the tortilla; top with a fried egg; add 1 tablespoon marinara sauce; sprinkle with 1/2 tablespoon crumbled fresh cheese; add 1/2 tablespoon green peas. Garnish with hot peppers if using. Note: Serve immediately while the tortillas are crispy and eggs are hot.
An egg fried in a pan.
Four tortillas topped with refried black beans. Plantains on the side.
Eggs and sauce added to the tortillas on a plate.

Variations and Substitutions

Mexican cuisine excels at customization through toppings and colors, and these tostadas welcome various additions:

  1. Scrambled eggs work just as well as fried eggs, offering a different texture.
  2. The pico de gallo is the perfect topping for this recipe.
  3. Sliced avocado provides a creamy element that complements the crispy tortilla, reminiscent of guacamole’s texture contrast.
  4. For heat lovers, add jalapeños or poblano peppers to taste.

Tips and Tricks for Perfect Huevos Motuleños

Success with this recipe depends on attention to a few key details:

  1. The black bean paste should be thick and relatively dry to prevent the tortilla from becoming soggy. Drain and heat canned beans thoroughly if using them instead of homemade.
  2. When adding marinara sauce or cheese, ensure they’re not too liquid. Excess moisture can compromise the tortilla’s crispiness.
  3. This dish requires immediate serving. While you can prepare the black bean paste ahead, assemble the components just before eating. Keep the tortillas warm in the oven until serving to maintain their crisp texture.
  4. Monitor the egg cooking time carefully – you want the whites fully set but the yolks still runny for the optimal experience. A properly cooked egg creates a sauce when broken, incorporating it perfectly with the other components.
  5. I serve mine with air-fried plantains (not bananas, but the firmer cooking plantains Latin Americans call “plátano macho”). The air fryer creates crispy plantain slices that add a sweet-savory element to the dish while keeping the points in check.
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Huevos Motuleños

Servings: 4
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Crispy and satisying Huevos Motuleños with savory toppings on a plate.
A low-point Mexican-inspired egg and bean breakfast dish.

Ingredients 

  • 4 corn tortillas, 80g
  • 4 large eggs
  • 2 teaspoons olive oil, 10ml
  • 2 cups refried black beans, 360g
  • ½ cup sugar-free marinara sauce, 120 ml
  • ½ cup crumbled fresh cheese, 60g
  • ½ cup green peas, cooked (80g)
  • · Salt and pepper to taste

Optional Toppings

  • 1 large plantain for air frying, 200g
  • Sliced jalapeños or other hot peppers

Instructions 

  • Preheat the oven to 350°F (175°C). Place tortillas directly on the oven rack and bake for 8-10 minutes until crispy, flipping halfway through. Set aside.
  • Heat refried black beans in a small saucepan over medium heat, stirring occasionally until warm. If beans are too thick, thin with 1-2 tablespoons of water.
  • If using plantains: Peel and slice diagonally into ½-inch pieces. Place in an air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through.
  • Warm marinara sauce in a small saucepan over medium heat.
  • Heat ½ teaspoon oil in a large non-stick skillet over medium heat. Fry eggs in batches, using ¼ teaspoon oil per two eggs. Cook until whites are set but yolks are still runny, about 2-3 minutes.
  • Place one crispy tortilla on a plate; spread 1 tablespoon black beans on the tortilla; top with a fried egg; add 1 tablespoon marinara sauce; sprinkle with 1/2 tablespoon crumbled fresh cheese; add 1/2 tablespoon green peas. Garnish with hot peppers if using. Note: Serve immediately while tortillas are crispy and eggs are hot.

Notes

3 WW points per serving. 
 

Nutrition

Serving: 219gCalories: 300kcalCarbohydrates: 25gProtein: 16gFat: 15gSaturated Fat: 4.9gCholesterol: 197mgSodium: 1217mgPotassium: 556mgFiber: 6.5gSugar: 2.6gCalcium: 176mgIron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Mexican
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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